Ingredients
– 500 ml cream
– 100 ml milk
– 75 g sugar
– 2 teaspoons vanilla extract
– 3 gelatine sheets
– 150 g brown sugar
– 50 ml water
– A pinch of salt
– A few strawberries for garnish
– Mint leaves for garnish
Method
1. Start by soaking gelatine sheets in cold water for about 5 minutes to soften them.
2. In a saucepan, combine cream, milk, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Squeeze excess water from gelatine sheets and add them to the warm cream mixture. Stir until fully dissolved.
4. Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.
5. For the caramel, heat brown sugar and water in a saucepan over medium heat. Stir until the sugar melts and turns a deep amber color. Add a pinch of salt, then pour over the chilled panna cotta. Garnish with strawberries and mint leaves before serving.
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